Not too sugary, yet moist and extremely delicious, these muffins are great to have for breakfast. Although you shouldn't be surprised if these muffins find their way into your coffee break, afternoon tea and possibly even midnight snack!
Banana Walnut Muffins
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
125g unsalted butter, slightly softened
2 bananas, mashed
1 teaspoon vanilla
⅔ cups milk
⅔ cup walnuts, chopped coarsely
2 bananas sliced into 24 slices to decorate the top of muffins
Preheat oven to 175C.
Begin by sifting the dry ingredients in a bowl. Set the bowl aside.
In a mixer, mix the butter on medium speed until it becomes light and fluffy.
While it's still mixing, add the vanilla then the eggs, one at a time, mixing well after each addition.
Drizzle in the milk.
Slowly add the dry ingredients carefully so they don’t scatter out of the bowl.
When it's all combined, add the bananas and walnuts and mix until combined.
Butter two muffin trays – or use muffin liners – then scoop the batter into them using an ice cream scoop, filling them about ¾ of the way.
Place a banana slice on top of each muffin and press lightly.
Bake the muffins for about 20 minutes until slightly golden and a toothpick or cake tester inserted inside comes out clean.
– Recipe and photography by Shaikha Al Ali